yogurt, latte verduraSalumi, uova, pane nero, vino
Our produce

Our farm produce can be enjoyed at breakfast or in Boule de Neige’s dining room, and in some cases purchased at our little shop.
The following is available:

-Milk
-Eggs
-Butter
-Matured cheese
-Fresh cheese
-Yogurt
-Meat and cured meats
-Vegetables and fruit
-Jams and syrups
-Black bread
-Wine

Matured cheeses


The cheeses are all made from unpasteurised milk.
Among the specialities are: FONTINA DOP, a fatty, partially cooked cheese with a sweet, pleasant flavour and a delicate fragrance of mountain flowers; TORGNON BLUE, a veined cheese, with a strong and slightly spicy flavour; Toma cheeses – TRIOLET, soft and sweet; EPINEY, partially cooked, firm and on the sweet side; TSAGNON, semi-fat and on the sweet side; and ISABELLA, partially cooked and slightly sweet and elastic.

Fresh cheeses

Through the dairy process we produce REBLEC, a typical soft and creamy cheese that goes well with both sweet foods (jams) and savoury foods (potatoes, greens); PRIMO SALE, a soft cheese but firmer and more flavoured than Reblec – we also make a variety of this containing mountain herbs; the precious RICOTTA, creamy and spreadable; the TOMINI, soft with a cream fragrance; and the ROBIOLA, soft and spreadable with a slightly bitter taste.

Our YOGURT is natural, creamy and soft and it keeps the flavour of milk combined with a slight fragrance of flowers in summer and hay in winter.

Meat and cured meats


Our chef cooks delicious meat dishes and we also make various cured meat products including: MOTSETTA – dried beef. It tastes of herbs, salt and the juniper berries added to give flavour.
Its seasoning can last any time from one month to a year.
It is served as thin slices, accompanied by wholemeal bread; SAOUCESSE – beef and pork sausages, with added spices and aromatic herbs; BOUDIN – sausages made with beetroot or pig’s blood (Black Pudding), pork fat, boiled potatoes and herbs. LARD – pork fat in brine mixed with spices and herbs.

FRUIT AND VEGETABLES


We grow vegetables at various heights, taking advantage of lower ground to cultivate tomatoes, aubergines, peppers, melons and fruit trees such as apricots, peaches, pears and almonds. Higher up, we grow salad, French beans, leeks, onions, celery, beetroot, carrots, cabbages, beets, spinach, courgettes, pumpkins and fennel, and fruit such as plums, cherries, Renetta apples, raspberries, strawberries, red currants and bearberries.
At 1,400 metres, we also grow potatoes, of which there are two main varieties: the red Kuroda, excellent for gnocchi (dumplings), boiled and mashed potatoes; and the yellow Gala, which is more suitable for fried and roast potatoes.

Jams and syrups

We make delicious jam from raspberries, strawberries, blueberries, peaches, plums, cherries, apricots, rhubarb and chestnuts, and apple and red currant jelly. Syrups come from red currants and black currants which, by adding water or white wine, we turn into excellent aperitifs.


Black bread

Traditionally, “lo pan ner” was made once a year in November in the hamlets’ communal ovens and dried on the purpose-built racks (ratelé) in order to be eaten in the course of the year.
Even today, we make the bread with wholemeal wheat flour, following the traditional recipe. There are three varieties of bread: sweet, with raisins, almonds and walnuts; flavoured with fennel seeds; and with pumpkin, which gives the bread a light, golden colour.


Wine


From our grapes we obtain the red Chambave DOC, a still red wine that is a fine example of the Valdostan reds. It should be drunk cool to accompany the local dishes.

 

 

We buy the produce that does not come from our own business, such as wholemeal flower, chestnuts, honey, tea and some herbs, from other local enterprises.